The porterhouse is a composite steak that's derived from the point where the tenderloin and top loinWe see it more commonly labeled as a strip steak or New York strip, and it's one of the most popular steaks in restaurants and grocery stores. As the name implies, the top loin steak comes from the top portion of the short loin primal cut, which runs from the cow's last rib to the top of the leg bone.https://www.thespruceeats.com › boneless-top-loin-steak-over...
What two steaks make up a porterhouse? A porterhouse steak includes strip steak on one side of the bone and a tenderloin filet on the other side of the bone. These are the same meats that a T-bone steak has, but the filet on a porterhouse is generally larger and thicker than that of a T-bone.
Because the porterhouse is cut from the junction of the tenderloin and top loin, it delivers a mouthwatering combination of tender, succulent filet mignon and rich, flavorful New York strip. As a meal, the size of a porterhouse steak is unrivaled, and many steak lovers find it easily feeds two people.
What defines a porterhouse? “[In Australia] porterhouse bone-in is the sirloin on the bone,” says Aaron Smith, chef and owner of The Glenelg Public House on the Gold Coast. “A lot of this stuff is also regional like in America they call it cilantro, here we call it coriander.
The Porterhouse Steak
It's a cut from the rear end of the short loin, where the tenderloin and strip portion are larger, and because of this the Porterhouse includes more tenderloin steak than T-bone, along with a larger New York strip steak.
Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.
Sirloin steak a.k.a. porterhouse steak or New York steak
The steak lovers' choice, this cut is lean, notably tender, rich in flavour and extremely juicy.
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
When comparing porterhouse vs scotch fillet steak, the differences are really in the leanness and the fat content. Originally from the striploin, the porterhouse is known for its lean and slender appeal.
Porterhouse steak is expensive because it requires a large portion of the cow to be dedicated to a single steak, thus you typically only have one porterhouse steak per animal.
The scotch fillet and sirloin (aka porterhouse), coming from the region near the backbone, fit the bill here perfectly. Even more tender is the eye fillet (or tenderloin). The rump, from the inside of the leg, is more active, but while it might not be quite as tender, it is often well priced.
Porterhouse steak for two. - Picture of LongHorn Steakhouse, Selinsgrove.
The T-Bone and the Porterhouse: Two very different names for two very similar steaks. If you remember nothing else about these two cuts of steak, remember this: The porterhouse is a bigger version of the T-Bone. The T-Bone is one of the most easily-identifiable steaks.
The main differences between the porterhouse and ribeye comes down to fat and bone content. The porterhouse contains a “T” shaped bone, while the ribeye can come in bone-in or boneless varieties. Ribeye steaks have a distinctive “meaty” flavor given the high fat content.
The Porterhouse Steak. The Oxford English Dictionary listed the origin as Manhattan's Pearl Street around 1814 when the owner of a particular porter house, Martin Morrison, started serving rather large T-bones. A porter house was a bar and steak house that became popular back in the mid to late 1800's.
Select is considered the lowest grade as a leaner cut of beef because it lacks marbling and intramuscular fat. This grade of beef is denser in texture and less juicy in flavor, but that doesn't make it a total waste of money.
Meat tends to get tougher as you radiate out from the tenderloin, with the rib and loin containing the most tender cuts, and the shank, round, flank, plate, chuck, and brisket—areas that work hard to walk, graze, and support the cow's weight—generally housing the toughest cuts.
For the ultimate juicy, beefy flavor, a ribeye is a great choice. These ultra-flavorful steaks are essentially individually cut prime rib roasts, and they come from the cow's upper rib area. Ribeyes are super fatty, which allows them to retain their juiciness even when cooked over very high heat.
Chuck-eye steaks are also known as “The Poor Man's Ribeye” because of their lower price. Chuck-eyes are a continuation of the Rib-eye muscle as it extends into the shoulder.
Brisket is still called 'brisket' here in Australia. Traditionally, a brisket cut refers to beef, but it can now be made from lamb, veal, or even buffalo.
Elsewhere, this cut of beef is called: Filet de bœuf (French) Fillet steak (English: UK, Ireland, South Africa) Eye fillet (English: Australia, New Zealand).
In Australia, this cut is called D-rump in the Handbook of Australian Meat and assigned code 2100.
In New Zealand and Australia, it is known as a porterhouse steak or sirloin steak. In Canada, most meat purveyors refer to this cut as a strip loin.
Chuck comes from the neck and shoulder area of the cow – these muscles are frequently exercised, which means chuck can be tough, fatty and gristly without proper cooking. To make the most of chuck, it should be cooked slowly on a low heat (and ideally, in a liquid).